Sous Vide, who's doing it?

[suntan]

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Attachment 110681

-suntan, probably

Haha, nah some guy on a yt channel said how he thinks sv steak tastes more like roast beef than “steak” and some people agreed with him. Wanted your guys’ take since people on yt are total fucking idiots.

[killramos]

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Got a sous vide stick for Christmas.. anyone have a good source for recipes? Not exactly sure where to start

Serious eats

[The_Penguin]

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Serious eats

Yep. Serious Eats, and Sous Vide Everything.

[killramos]

Kenji Lopez is my spirit animal

[Buster]

I like Kenji when he sticks to the food talk. But outside of that he's a NoCal woke dbag.

[killramos]

I can’t say I’ve seen any of his political videos so I’m safe

[dirtsniffer]

Trying out a top sirloin cap today

[dirtsniffer]

Did about 4hr at 135. Seared off in a cast iron. House is smokey.

[ExtraSlow]

Thoughts and opinions?

[dirtsniffer]

Turned out really good! Enjoyed that each slice was uniformly done. Need some work on when to season the meat.

[Strider]

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Got a sous vide stick for Christmas.. anyone have a good source for recipes? Not exactly sure where to start

Serious Eats as already mentioned
Chefsteps (although not sure if their free content library is still around)
and as always, the sous vide bible for pasteurization times https://douglasbaldwin.com/sous-vide.html#Table_5.1

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Its kind of ironic to me that the most important part of sous vide is totally unrelated to it.

Did a couple pork tenderloins a few nights ago. 1.5 hours at 150. The cook was nice, tried to brown it under the broiler, which didn't really work. 6/10.

150 is really high for pork tenderloin, especially if you're searing it right out of the bag. Most recipes tend towards 145°F, but I like mine at 139°. If you're concerned about food safety or feeding anyone immunocompromised, follow the pasteurization time/temp guide.

Cast iron pan or charcoal chimney is definitely the best way to sear. Oiling the meat instead of the pan helps to control the smokiness.

[Buster]

pork is really safe nowadays, especially if you SV it. Go medium rare.

[ThePenIsMightier]

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pork is really safe nowadays, especially if you SV it. Go medium rare.

And its texture isn't ruined by leaving it more rare.
Chicken - I'm looking your way.

[ExtraSlow]

Yeah, pork is nice at lower temps. Chicken, can just go fuck itself.

[BigDL]

I normally buy a whole pork loin, cut the middle out for a big roast then pack away the 2 ends as pork chops. Salt and pepper then freeze the pork chops, I leave them about an inch thick. Cook at 145 and finish in a hot pan, super consistent and I don't have to worry about over cooking them. Kiddo loves it so it makes life so much easier for me.

[Brent.ff]

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150 is really high for pork tenderloin, especially if you're searing it right out of the bag. Most recipes tend towards 145°F, but I like mine at 139°. If you're concerned about food safety or feeding anyone immunocompromised, follow the pasteurization time/temp guide.
Cast iron pan or charcoal chimney is definitely the best way to sear. Oiling the meat instead of the pan helps to control the smokiness.

Pork tenderloin has got to be where sous vide shines the brightest. 140 for an hour or so is magic.

[BigDL]

I did that for a "camping" trip, sous vide it at home, then wrapped with bacon and reheated/cooked on the fire at the camping site.

[ExtraSlow]

That's some big brain time right there.

[Brent.ff]

havent done the wrap in bacon, but have 100% sous vide, ice bath and then bring steak for camping.. so good.

[Buster]

I don't understand bacon wrapping. Get a good sear on the meat. If you want bacon flavor cook up some bacon and slap it on top.